Meat fans will love this salad. Like the famous Russian dish “beef stroganoff” it is made of strips of beef filet and onions sautéed in a sour cream sauce. Spring onions and peppers give the salad a fresh touch. The original recipe for the beef stew was invented at the end of the 19th century and named after Count Alexander Stroganov.
|400 g (= 14 oz)||cooked beef|
|250 g (= 8,8 oz)||mushrooms|
|1/2 bunch||green (spring) onions|
|1||red sweet pepper|
|For the dressing|
|100 ml (=1/2 cup)||sour cream|
|1 tbsp||horseradish (from a jar)|
|2 tbsp||lemon juice (freshly pressed)|
|green salad leaves|
|2||hard boiled eggs|
- Clean mushrooms and green onions. Wash red pepper and remove seeds and membranes. Quarter mushrooms, finely chop green onions and red pepper.
- Preheat a pan. Add oil and sauté green onions and mushrooms for about 3 minutes. Add red pepper and sauté for another 3 minutes. Put everything in a bowl and allow to cool.
- Cut cooked beef into thin stripes. Combine with vegetables in the bowl.
- Wisk together sour cream, horseradish and lemon juice. Season with salt and pepper to taste. Add dressing to the salad and mix well.
- Serve Stroganoff salad on plates decorated with greed salad leaves and pieces of hard boiled eggs.
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